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My new go-to fruit crisp recipe

July 13, 2015

My youngest son, Will, has a cherry tree, and this is its third summer. His Grandma Prater got the tree for him, because when he was a little bitty guy, he'd go around to everyone and put his hand on their heads, and say, "A cherry on top!" It was so cute! Cherries are his favorite, so the tree is perfect for him.

The first year, he harvested about 5 cherries. Last year, there were none. I was worried, but chalked it up to a harsh winter. This summer, he picked a whopping 121 cherries! He ate his fill as he picked them, and asked me to make a crisp with the rest.

When I posted the photo above on Facebook, my neighbor, Alan, shared the crisp recipe his family uses for all kinds of berries, including mulberries, which are ready now! He says the recipe is the same regardless of the fruit you use, unless it's rhubarb. In that case (and I'd imagine with gooseberries as well), toss the fruit with a cup of sugar before putting it into the pie plate. If it's an especially juicy fruit, you could also add a little corn starch to thicken it up a bit.

Place fruit in the bottom of a greased pie pan or 8x10" baking dish. Melt the butter and mix in the remaining non-fruit ingredients with a fork. Spread over fruit in pan and pat down a bit.

Bake at 350 degrees F. for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.

That's it! This couldn't have been easier, and it was so good! The topping is super crunchy, and is the best crisp topping I've ever made! The crisp was such a hit that I made it again last night with fresh blueberries, and it was just as good. This is now my go-to crisp recipe!